Earl Grey Amira Rice Pudding with Wine, Lemon and Vanilla Nectarines RecipeEarl Grey makes a beautifully fragrant rice pudding with Amira. We like the contrast between chilled fruit and hot rice pudding so we recommend making the nectarines a little in advance so they are cold before you start the rice. This is a wonderfully soothing winter treat.

My first taste of Rice Pudding happened in Miami, Florida. It was warm. It was creamy. It was delicious. Now I find out that there is a whole day dedicated to this tasty treat–August 9th is National Rice Pudding Day.

Today is the day to treat your taste buds to all the deliciousness of Rice Pudding. This Earl Grey Rice Pudding by Amira features a healthy touch and a nutty aroma and authentic Basmati rice, which has 20% more fiber, is an excellent source of magnesium for regulating the nervous system, gluten-free, and is a great source of energy – perfect for the treat that won’t break your calorie/nutrition bank.

Earl Grey makes a beautifully fragrant rice pudding with Amira. We like the contrast between chilled fruit and hot rice pudding, so we recommend making the nectarines a little in advance so they are cold before you start the rice. This is a wonderfully soothing winter treat.

1. Add the white wine, sugar, vanilla, lemon peel and lemon juice to a saucepan and set over medium heat. Bring up to the boil, stirring until the sugar dissolves. Drop in the nectarine halves and press a layer of baking paper on top to prevent them bobbing above the surface. Poach for around 10 minutes until they are soft when pierced with the tip of a sharp knife. Use a slotted spoon to remove them to a dish and set aside. Boil the syrup (complete with the vanilla and lemon peel), uncovered until it has reduced by at least two-thirds – around 10-15 more minutes. Strain over the nectarines and set aside to cool. Chill in the fridge until required.

2. To make the Earl Grey Basmati Rice Recipe pudding, firstly brew the tea in a jug and let it infuse for 5 minutes. Measure basmati rice into a heatproof bowl, add the lemon peel and strain the hot tea over the rice (discarding the tea leaves) and leave to infuse for 15 minutes.

3. In a heavy based saucepan, warm the milk with sugar and butter. Once the butter has melted, pour in the basmati rice along with the tea soaking water. Set over low heat and cook, frequently stirring until the rice is tender for about 12-15 minutes. Remove from the heat and stir in a little cream to taste, then spoon into serving dishes and serve with the nectarines, allowing two halves per person.